Effect of Maillard reaction browning factors on color of membrane clarification non-centrifugal cane sugar during storage

Detalhes bibliográficos
Autor(a) principal: CHEN,Peng
Data de Publicação: 2022
Outros Autores: CHENG,Fang, WEI,Lin, WANG,Shuo, ZHANG,Zhiming, HANG,Fangxue, LI,Kai, XIE,Caifeng
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101204
Resumo: Abstract The effect of Maillard reaction browning factors on the color enhancement of membrane clarification non-centrifugal cane sugar (M-NCS) in storage was explored. During storage, the color of M-NCS gradually browned and blackened. pH, the contents of glucose, fructose, protein, total amino acids and 5-hydroxymethylfurfural (5-HMF) decreased significantly. Meanwhile, the moisture content, relative percentages of volatile Maillard reaction products (MRPs) and the content of 3-deoxyglucosone (3-DG) increased during storage. The sucrose content remained stable. Correlation analysis shows all browning factors were significantly correlated with color. Multivariate data analysis results demonstrated that the compound effects of volatile MRPs, 3-DG, pH, glucose and total amino acids led to the color change of stored M-NCS. The order of effect on the color change of stored M-NCS was volatile MRPs > 3-DG > pH > glucose > total amino acids.
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spelling Effect of Maillard reaction browning factors on color of membrane clarification non-centrifugal cane sugar during storageM-NCSMaillard reactionbrowning indicatorsstorageAbstract The effect of Maillard reaction browning factors on the color enhancement of membrane clarification non-centrifugal cane sugar (M-NCS) in storage was explored. During storage, the color of M-NCS gradually browned and blackened. pH, the contents of glucose, fructose, protein, total amino acids and 5-hydroxymethylfurfural (5-HMF) decreased significantly. Meanwhile, the moisture content, relative percentages of volatile Maillard reaction products (MRPs) and the content of 3-deoxyglucosone (3-DG) increased during storage. The sucrose content remained stable. Correlation analysis shows all browning factors were significantly correlated with color. Multivariate data analysis results demonstrated that the compound effects of volatile MRPs, 3-DG, pH, glucose and total amino acids led to the color change of stored M-NCS. The order of effect on the color change of stored M-NCS was volatile MRPs > 3-DG > pH > glucose > total amino acids.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101204Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.43722info:eu-repo/semantics/openAccessCHEN,PengCHENG,FangWEI,LinWANG,ShuoZHANG,ZhimingHANG,FangxueLI,KaiXIE,Caifengeng2022-06-21T00:00:00Zoai:scielo:S0101-20612022000101204Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-06-21T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Effect of Maillard reaction browning factors on color of membrane clarification non-centrifugal cane sugar during storage
title Effect of Maillard reaction browning factors on color of membrane clarification non-centrifugal cane sugar during storage
spellingShingle Effect of Maillard reaction browning factors on color of membrane clarification non-centrifugal cane sugar during storage
CHEN,Peng
M-NCS
Maillard reaction
browning indicators
storage
title_short Effect of Maillard reaction browning factors on color of membrane clarification non-centrifugal cane sugar during storage
title_full Effect of Maillard reaction browning factors on color of membrane clarification non-centrifugal cane sugar during storage
title_fullStr Effect of Maillard reaction browning factors on color of membrane clarification non-centrifugal cane sugar during storage
title_full_unstemmed Effect of Maillard reaction browning factors on color of membrane clarification non-centrifugal cane sugar during storage
title_sort Effect of Maillard reaction browning factors on color of membrane clarification non-centrifugal cane sugar during storage
author CHEN,Peng
author_facet CHEN,Peng
CHENG,Fang
WEI,Lin
WANG,Shuo
ZHANG,Zhiming
HANG,Fangxue
LI,Kai
XIE,Caifeng
author_role author
author2 CHENG,Fang
WEI,Lin
WANG,Shuo
ZHANG,Zhiming
HANG,Fangxue
LI,Kai
XIE,Caifeng
author2_role author
author
author
author
author
author
author
dc.contributor.author.fl_str_mv CHEN,Peng
CHENG,Fang
WEI,Lin
WANG,Shuo
ZHANG,Zhiming
HANG,Fangxue
LI,Kai
XIE,Caifeng
dc.subject.por.fl_str_mv M-NCS
Maillard reaction
browning indicators
storage
topic M-NCS
Maillard reaction
browning indicators
storage
description Abstract The effect of Maillard reaction browning factors on the color enhancement of membrane clarification non-centrifugal cane sugar (M-NCS) in storage was explored. During storage, the color of M-NCS gradually browned and blackened. pH, the contents of glucose, fructose, protein, total amino acids and 5-hydroxymethylfurfural (5-HMF) decreased significantly. Meanwhile, the moisture content, relative percentages of volatile Maillard reaction products (MRPs) and the content of 3-deoxyglucosone (3-DG) increased during storage. The sucrose content remained stable. Correlation analysis shows all browning factors were significantly correlated with color. Multivariate data analysis results demonstrated that the compound effects of volatile MRPs, 3-DG, pH, glucose and total amino acids led to the color change of stored M-NCS. The order of effect on the color change of stored M-NCS was volatile MRPs > 3-DG > pH > glucose > total amino acids.
publishDate 2022
dc.date.none.fl_str_mv 2022-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101204
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101204
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.43722
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.42 2022
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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